Roasted Root Vegetables

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Adapted from the Better Homes and Gardens Recipe

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Autumn is upon us! You know what that means? That’s right! ROOT VEGETABLES! Yay!

I’ve tweaked this recipe over the years and have brought it to many a family gathering. The beauty of it is that you can use just about any root vegetables you want, so mix and match any of the following:

• Acorn squash

• Russet potatoes

• Onions (any type, but I find pearl onions hold up best)

• Carrots

• Baby bella mushrooms

• Rutabaga (my favorite!)

• Sweet potatoes

• Butternut squash (fresh or frozen)

• Fingerling potatoes

• Parsnips

This is what your cookie dough should look like when it’s done!

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Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

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Yield: 8

Author: Karyn Shalda, Cooking to the Point

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Roasted Root Vegetables

Autumn is here and root vegetables are in season! This savory sweet side dish comes together with just a little prep and is always a crowd pleaser. Switch out the ingredients using your favorite vegetables!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Vegetables

• 2 medium-sized sweet potatoes
• 1 acorn squash
• 4 oz. frozen pearl onions
• 2 parsnips
• 2 large carrots

Dressing

• 1/4 C avocado or olive oil
• 2 T apple cider vinegar
• 2 T maple syrup
• 1 T brown sugar
• 1/2 t pepper
• 1/2 t garlic powder
• 1/2 t dried basil
• 1/2 t dried marjoram
• 1 t salt

Instructions

1. Preheat oven to 425 degrees Fahrenheit. 
2. Wash and dry all produce. 
3. Peel the 2 sweet potatoes. 
4. You may choose to peel the 2 carrots and 2 parsnips (if not peeling the carrots and parsnips, scrub clean under lukewarm water). 
5. Cut the acorn squash into chunks and carefully cut off the dark outer skin, as close to the flesh as you can.
6. Cut all of the vegetables into 1/4-inch cubes, and place into a large bowl, along with the 4 oz. of frozen pearl onions.
7. In a small bowl, place the 1/4 C avocado (or olive) oil, 2 T apple cider vinegar, 2 T maple syrup, 1 T brown sugar, 1/2 t pepper, 1/2 t garlic powder, 1/2 t dried basil, 1/2 t dried marjoram, and 1 t salt. Whisk to combine.
8. Pour the dressing over the vegetables and stir to coat evenly.
9. Line a large baking sheet with foil, and spread out the vegetables in a single layer upon it.
10. Roast in the oven for about 20-30 minutes, stirring every 10 minutes, until the vegetables are easily pierced with a knife.
11. Serve immediately and enjoy!

Tips

• The marinade recipe will stay the same no matter what veggies you use.

• Be sure to cut all the vegetables about the same size so it all cooks evenly!

• If using mushrooms, cut in halves or quarters depending on their size.

• Peel any potatoes (except fingerling potatoes or baby potatoes - just make sure they are clean.

• Remove the rind and seeds of any squash.

• Peel the rutabaga if using - if you’ve never tried rutabaga, I suggest you do! It’s starchy like a potato, but has a nice sweetness to it.